Guys, lately I've been using mustard as a binder for my seasoning on a lot of different meats (pork, beef).
Some/most of the cooks have come out a tad too salty. I've always blamed it on the seasoning (overseasoned? KEG seasoning??).
Now I'm starting to wonder if it isn't the mustard ... either compounding the salt flavor, or allowing the salt to penentrate the meat more.
What the heck is GOING ON?!?!
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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Also, seasoning sticks to raw meat just fine on its own, I’d ditch the mustard altogether.
LBGE
Pikesville, MD
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
Location- Just "this side" of Biloxi, Ms.
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I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelFWIW, visually mustard help to sprinkle rub/spices of contrasting colour more evenly.
ribs or something and measure out the exact same amount of rub. Then put mustard and the rub on one and only the rub on the other. See if you notice a difference
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.